Oaxaca, Mexico, is home to the tlayuda, an oversize corn tortilla topped with black beans, cheese, meats and a spate of other ingredients. It’s often folded in half, crisped on a grill, and served with chorizo, thinly sliced grilled beef or pork, or grilled onion and green peppers. Hot sauces or an avocado salsa usually are offered on the side.

Handheld and infinitely customizable, it’s perfect party fare. Super-fresh, extra-large corn tortillas are difficult to find in the U.S., so in this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we use flour tortillas. To feed a crowd with ease, the tlayudas are baked in a hot oven rather than cooked over a live fire.

To make a quick but flavorful filling, we combine canned black beans with chipotl

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